Aubergine parmigiana with salmon

Preparation

Slice the aubergine into 0.5–1 cm thick slices, season and leave to rest; wash the aubergine slices and pat dry with kitchen paper, drizzle with a little olive oil and grill on both sides, then set aside.

Meanwhile, chop the onion and garlic, fry gently in olive oil; once softened, add the tomato sauce, oregano and a small bunch of basil. Fry everything together for a few minutes, then remove the basil, season with salt and add a teaspoon of sugar if the tomato is too acidic.

In a baking dish, place a layer of tomato, the drained salmon, chopped basil, and thinly sliced mozzarella; top with another layer of aubergines, then repeat with another layer of ingredients. Finish with a layer of aubergine and tomato on top, sprinkled with grated Parmesan cheese.

Place in the oven at 180°C for approximately 30 minutes.

Tip: if you have plenty of courgettes, you can substitute them for the aubergines.

Turn off the oven a few minutes early to make use of the residual heat.